Herb-Heavy Aloo Parantha for #twelveloaves

My younger son has become quite the gardener this summer. So, I had him bring me a bunch of herbs from his garden. He gave me a mixture of parsley, two kinds of mint, chives, two kinds of oregano, and thyme.

I've been meaning to make stuffed parantha for quite awhile, so I decided to take it off my to-cook list and make it for this project. Done. Parantha is a compound of the words parat and atta which literally means dough (atta) layers (parantha).

Ingredients

For parantha

3 C whole wheat
flour

1 T olive oil

warm water to knead the
dough, I used about 1 C

1 T fresh herbs, minced

For filling

3 new red potatoes, boiled

1/4 C fresh herbs, minced

1/2 t ground coriander

1 t ground cumin

freshly ground salt

freshly ground pepper

butter (to cook the parantha)

Procedure

Place the flour and olive oil in a large mixing bowl. Slowly add water to form a soft dough. Fold in your fresh herbs. Cover
with damp cloth and let it rest for 15 to 20 minutes. While the dough rests, prepare the filling.

Prepare filling by mashing the cooked potatoes with the herbs and spices.

To assemble...take a lime-sized ball of dough and roll out to form a 3-4" circle. Place some filling in the center and pull up the edges of the dough to cover the filling.

Place the seam-side down and gently roll the stuffed dough ball into a flattened disc. Once your parantha are all made, cook them quickly in a hot skillet.

Let it cook for 30 seconds or so, flip the paratha
and cook for another 30 seconds. Once light brown spots appear, drizzle
some oil and pan-roast till it's golden on both sides.

Serve hot with any
kind of chutney.

Would you like to join us this month? It's simple, here's
how:

Bake
your bread (following the theme: herbs) this month and post to your blog
by August 30, 2014.

Mention
and link to the Twelve Loaves challenge in your blog post; this helps us
to get more members as well as share everyone's posts.

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Just about any occasion sends me to the kitchen to create. My pots and pans are my culinary canvas. I cook dinners for friends' birthdays, for holidays, and three times a day for my family.

My hope is that my descriptions and photos will inspire you to get out to the farmers markets or down an aisle at the grocery store that intimidates you, try some new ingredients, and get crazy with the herbs and spices! Buon appetito!

All the recipes and photos on my blog are original, unless otherwise noted, and are provided for your enjoyment and use. If you do use any of the content of this blog in yours, I ask that you acknowledge the source. Thank you.